Creamed Red Beans
Creamed red beans are a classic Southern comfort dish known for their rich, velvety texture and deep savory flavor. Slowly simmered with aromatic vegetables, spices, and smoked meats, this dish is traditionally served over rice and makes a hearty, nutritious meal that's perfect for weeknights or family gatherings.
Ingredients
- 1 lb Dry red kidney beans Soaked overnight
- 1 medium Onion Chopped
- 1 stalk Celery Chopped
- 1 small Green bell pepper Chopped
- 3 cloves Garlic Minced
- 1 tbsp Butter For sautéing aromatics
- 6 cups Chicken broth or water Use broth for deeper flavor
- 1 piece chicken Ham smoked for richness
- 2 leaves Bay leaf Adds depth
- 1 tsp Dried thyme Earthy herbal note
- 0.5 tsp Paprika Optional for smokiness
- to taste Salt and black pepper Adjust near the end
- as needed Cooked white rice For serving
Instructions
- In a large pot, heat butter over medium heat. Add chopped onion, celery, and bell pepper. Sauté for 5 minutes until vegetables are soft.
- Stir in garlic, thyme, paprika, and bay leaves. Cook for another 1–2 minutes to release aroma.
- Add the soaked beans, broth, and smoked meat. Bring everything to a boil.
- Reduce heat to low and simmer uncovered for 2 to 2.5 hours, stirring occasionally.
- During the last 30 minutes, begin stirring more frequently. Use the back of your spoon to mash some of the beans against the side of the pot.
- Continue simmering until the liquid thickens and beans become creamy.
- Remove bay leaves and adjust seasoning with salt and pepper.
- Serve hot over white rice for a complete meal.
Notes
If you're short on time, you can use canned beans, but be sure to reduce the cooking time to avoid over-mashing. For a vegetarian version, omit meat and use smoked paprika or a dash of liquid smoke for added depth. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.